We woke up to a windless morning, and bluebird skies, it was absolutely perfect. Our little Chili Pepper was a dream, she kept us warm and cozy all night. One of my favorite parts of a camping trip is waking up by feeling the early morning sun shine in on us. The ground is dewy under our toes, and the air is crisp. There is nothing like getting the stove going, brewing a pot of coffee, and taking it all in. Something about the clean outdoor air, wrapping itself around the first cup – intoxicating!
After filling up on many cups of coffee, corn griddle cakes with blueberries, and the fresh ocean breeze, we hitched up the Chili Pepper and headed north. Our plan was to find a farmers market as well as a new camping spot. Our final destination was somewhere around Mendocino, no real plan, just somewhere. We drove through gorgeous country sides that were dotted with small farms, gentle rolling hills and peeks at the blue ocean. It was perfect except for one thing; the farmers market search was grim, again.
After driving a couple hours, we turned a bend, and there was a blessing in front of us. A big sign stating that today was the Albion Community Market, from 2 – 4pm. We had an hour to kill, so we continued north in search of a campground to call home for the night. Just north of Mendocino, we lucked out and found the Russian River Gulch. They had a couple campgrounds left, and we could have our pick. We picked number 19; it was intimate, and surrounded by thimble bushes that were nearly ready to burst with summer berries. We felt lucky. We loved campsite number 19 and Chili Pepper fit in perfectly. Now to hit Albion.
Albion is a small community of about 200 people, just south of Mendocino. They say an English sea captain by the name of William Richardson, built his home and sawmill in this spot, and named it after his homeland, back in the 1840s. The area became a logging community after the Southern Pacific Railroad starting coming through in the early 1900s. Today, Albion is a sleepy little village, with a great sense of pride.
The Albion Community Market is a renegade market but the sense of community is very relevant. As soon as we walked up, we could tell that everyone kew everyone, and that this Sunday afternoon was the day for the local folks to catch up while getting some shopping done. Smiles were all around us. Children were running and playing in the grass. It felt like being home, the way one would hope for a community market to feel.
We fell in love with LR Farm, Rosa had ruby red beets and summertime squash that were screaming at us to bring them home. As we worked our way to pay we noticed newly picked heads of creamy butter lettuce as well as crisp cucumbers. They soon became a welcome addition in our market bag. On our way out, Snag End Farm “snagged us” as Tim had baskets of baby sized potatoes that were too cute to pass up. We knew they would be perfect with our morning eggs and sausage on a stick. yes, we filled up another huge bag full of these gems, before heading back to camp.
Once back at camp, the temperature was dropping, and dusk was beginning to break. We popped open a bottle of red wine, Lenny started a roaring camp fire, and I began preparing dinner. I decided on roasting the beets in the hot embers of smoky wood. Once they were tender, I thinly sliced them, and then drizzled a small amount of olive oil over the top. I finished the salad with feta, a sprinkle of fresh mint, and a splash of cassis vinegar. The smoky beet salad was the perfect companion to a grilled steak and the delicious Spanish wine we were drinking. (recipe below)
If you are traveling in the Mendocino County area, and would like to explore the area’s farmers markets, here is a list, that may be helpful:
Friday:
Mendocino, May 6 – October 28, 12:00pm – 2:00pm
Saturday:
Gualala, May 21 – November 5, 9:30am – 12:30pm
Ukiah, May 7 – October 29, 8:30am – 12:00pm / November – April, 9:30am – 12:00pm
Boonville, May 7 – October 29, 9:30am – 12:00pm
Sunday:
Redwood Valley, June 12 – October 9, 9:30am – 12:30pm
Lay beets on a large piece of foil, drizzle with some olive oil, and sprinkle a little water on them. Wrap the foil tightly. Once the fire of your grill has reached about 400, the embers will be a bright orange color, lay the foil packet near them but slightly off to the side. You will hear the olive and water sizzling; this is okay. It will take about 30 – 40 minutes until they are fork tender. You will need to move the packet around every so often, to redistribute the heat. We did have to move them to the grill top, as the fire got too hot. Once the beets are fork tender, remove from the heat, and set aside for about 5 minutes. Slice thinly. Lay on a serving plate. Drizzle with a little olive oil, and a splash of the vinegar. Sprinkle the feta and mint over the top. Season with salt and pepper, to taste. Serve. Eat.
Preparing for a camping trip does not have to be painful or time consuming. A few years ago we were hitting the road every other weekend, and wanted to be ready on a whim. No scrabbling around the house, throwing stuff together; everything in its place, ready to go.
We keep a large canvas travel bag filled with the necessities for setting up our weekend get-away. It is not a fancy bag; we found it at a five-in-dime type of store, and it only cost us $20.00. It is great because not only is it large enough for all of our gear, but it has wheels, which makes it easier to get around. Inside we keep the following gear: a tent, a tarp (goes under the tent), a roll-out mat, 2 therm-a-rests, 1 blow up mattress, 3 sleeping bags, and 2 fold out chairs.
The next important part of camping is being ready to cook a meal that you would eat at home, without bringing half of your kitchen. As well we were tired of the waste we were creating by using paper products on every trip. Our kitchen gear had to be easier and more environmentally friendly. We purchased a large plastic storage container; they are easy to find at Target, Walmart, or Kmart. As with our above gear bag, this is always stocked and ready to go. Inside we keep the following items: 1 two-burner propane stove, 4 propane containers, 1 moka pot, 1 stove-top frother, 1 enamelware percolator coffee pot, 2 small cutting boards, 2 medium sized saucepans, 2 plastic plates, 2 small plastic bowls, Ziploc full of utensils, 2 knives (one for dicing/cutting and a bread one), 1 medium plastic serving bowl (great as a mixing bowl as well as for serving salads), 1 box of foil, a roll of paper towels (Ziploc and some garbage bags are stuffed inside the tube), bamboo skewers, 2 marshmallow forks, 2 small glasses for wine, 2 medium glasses for water, 2 coffee cups, and a portable grate (grill top). As well there is a Ziploc bag filled with a small container of dish soap, a sponge, a couple SOS pads, a brush for dishes, and a flour-sack towel. This sounds like a lot of stuff, and expensive; but it isn’t. Most of the items were things we had at home, but weren’t using. The plates, glasses, and serving bowl, I found at Target at the end of the summer and did not pay more than a $1.00 for each item. The utensils, pans, and knives were stuff we weren’t using any longer, and instead of giving away, we added them to the camping box. We did purchase the stove and the percolator coffee pot. Everything fits nicely instead the box, and the only items I add before a trip, is a cast iron pan, and a griddle. Granted this is for two of us; but, you can do the same for a family. My mother kept a medium sized trunk full of the same items, probably even a few extras. With a little pre-planning, and creative thinking, you can be ready to go at the drop of the hat.
Last week we decided to take a week long holiday, as it may be our only time to do so this year. We wanted to keep it affordable, and we didn’t want to get on a plane. We have been looking at Teardrop trailers as a purchase; but, thought we should try it out a few times before doing so. We found this knitchy little place called Vacations in a Can, and booked one of their teardrops for the week. Originally our intentions were to drive south, in search for Farmers Markets, write, shoot photos/video, bike and relax. Since we had to pick up the teardrop north of the city, and since Lenny has not seen some of the Northern coastline, we switched our directions. We have no real plans, just playing it by ear as to where we will sleep. We are still doing the things we intended to do, just a different venue.
After picking up the Chili Pepper (name of our cute little teardrop) we headed towards Bodega Bay. The drive was gorgeous; blue bird skies, cliff-dropping beaches, flowers in all shades of summer, baby calves nursing from their mothers, and simple living. It was towards the end of the day, and our plan was find a campground, drop off the teardrop and then head 30 minutes inland, to the Occidental farmers market. We needed to pick up some vegetables and fruit, as well we heard there was live music. The perfect way to begin our holiday. There are quite a few campgrounds in and near Bodega, but we had our hearts set on Wrights Beach. As we drove by all of the other campgrounds, and saw the full-signs, a bit of “OH NO” started settling in. As we came up to Wrights Beach, we saw the sign, FULL. Even though, the sign said it was full, we decided to ask; just maybe there was a small spot for our Chili Pepper. NO!
Unfortunately, there were not any campgrounds available in or near Bodega Bay, so we had to head North. The drive was gorgeous, but, the outlook for a place to sleep was getting grim, as we itched our way North. Just past Timber Cove, we turned a corner, and saw Ocean Cove, and a vacancy sign. It was not the intimate campground we had hoped to stay at; but, the folks running it were friendly, it was affordable, and available. We lucked out as most campers preferred to stay more inland (there is a reason why) and we got an ocean view campground, that was the perfect fit for the Chili Pepper. Gorgeous views all day long. The only draw-back, beach camping gets windy at night, I mean really windy at night. Lucky for us, we weren’t tent camping this time, as I am sure the tent would have blown away with us in it while we were sleeping. By morning, our spot was fog free, with clear blue skies all around us, and no wind, at all. Absolutely perfect.
Saturday morning we decided that we would spend one more night at Ocean Cove. We were anxious to starting writing, and shooting our first Farmer’s Market write-up as well we needed something to go with our blue-cheese burgers, that we were going to have for dinner. After a couple cups of coffee and breakfast, we decided to head back to the Bodega Bay area in search of a market. There was farm country around that area, it wouldn’t be that hard. Right? We drove, looked online when we could connect, one article would say a market was open Saturday, another would say Sunday. We finally headed into Sebastopol as there was suppose to be a Farmers Market either on Saturday or Sunday. Turns out it was not on Saturday. It was looking grim, and we did not want to go more inland. So, we found the next best thing, Whole Foods.
Picked up some sweet white corn, tomatoes and blueberries; we were set for the day at least. We decided to take a different route back to Ocean Cove, and along the way we found fresh cherries and peaches being sold alongside the road, almost as good as a market. So, we didn’t find a market, at least we had a great adventure trying too, as well as had some delicious, sweet white corn to have with our dinner. Oh, we also found out, after returning to our campground, that there was a farmers market in Duncan Mills on Saturday afternoons; we had just missed it.
2 ears white corn, silky threads removed, husks still attached
1/4 cup butter, softened
1 tablespoon chipotle powder
Mix the butter with the chipotle powder. Pulling the husks out of the way, rub the butter all over the corn. Wrap the husks back around the corn, snugly. Before putting on the hot grill, I emerge the corn into a bowl of water, quickly, just to lightly wet. Put onto a hot grill. Cook the corn, turning about every 5 minutes; do this for about 15 – 20 minutes, depending on how hot your grill is. The husks will be slightly burned, but the corn will be warm, buttery, and sweet.
There really is nothing like freshly made Charcuterie and a glass of Floc to make one really appreciate the small things in life. We first met Dominique Chapolard during a workshop that he teaches at with Kate Hill, French Pig – The Butcher & The Cook. We instantly hit it off with both Dominique and Kate and knew it was only the beginning of a long friendship.
Ferme Baradieu is run by the Chapolard family and it is a true example of sustainability as they grow the feed for their pigs, they butcher the pigs and they sell the meat and house-made Charcuterie, at the weekly markets in their immediate areas — truly “Seed to Sausage”.
What makes the Chapolards different from the average butcher; their story. Kate sums it up best – “One farm. Ten pigs a week. 520 Large White/Yorkshire pigs a year. Raised for 12 months minimum on all home-grown grain. Thousands of kilos of fresh meat, perfectly cure dventreche, boudin and pure meat saucisse – all sold twice a week just a few miles away. The hard work of one family: the Chapolards, in Gascony.”
We were honored to be invited into their world this past summer. One early summer morning we were able to work along side the Chapolard family, this is where we were able to capture this amazing video. Not only does it show the hard work that goes into their amazing Charcuterie but also the love and passion that the family has not only for each other but also for what they do.
When we submitted this video, on behalf of the Chapolard family and Kate, to Protein University for their “Who’s Your Butcher” contest, we never imagined the response we would receive. It has been truly inspiring. We want everyone to see it and to spread the word of this truly amazing spot in Gascony France. We never ask for anything from our readers. Now we are. We need your support. Please vote for Seed to Sausage, Ferme Baradieu. Dominique Chapolard has a vision and message and we want him to be able to share it with everyone. Protein University will announce the winner on August 22, 2010, and that butcher (hopefully, Dominique) will be included in a exclusive 4-day butcher intensive at Grove Park Inn in Asheville, NC on August 29, 30 and 31.
If you would like to learn how to work/learn along side the Chapolard family please contact Kate Hill about her AB&C (Artisan Butchery & Charcuterie ) Workshops - the workshop is hands-on in beautiful Gascony, a truly unique experience for anyone interested in the lost art of French Butchery and Charcuterie.
It has been a fantastic month – lots of wonderful food, lots of much needed R&R, and time with greatfriends, old and new. Now it is time to go back to reality. No worries, we will be back, to spend time with you all as well as the friends we did not get a chance to meet this trip!
Every afternoon we treat ourselves to a small present. A celebration of life, love and us. As well as a little bit of, we are just really happy to be where we are.
Every patisserie in Paris takes such great care when wrapping your purchase.
Unwrapping it is so exciting, even if you are the one who purchased it.
It makes it even more special.
Sometimes it is so pretty you just want to look at it. But, you don’t ….. instead you savor it or in our case devour it!
